Copycat Recipes - Magleby’s Buttermilk Syrup

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I am not a breakfast fan - I never have been.  I know, I know - breakfast is the most important meal of the day but I just don’t get it.  Growing up, my breakfast repertoire consisted of one thing - Chocolate Carnation Instant Breakfast - every morning - that was it.  My sister ate Pop-tarts every morning.   O.K., so we weren’t much into nutrition in the 60’s and 70’s!  (my entire senior year of high school all I ate for lunch every day was a package of Cheetos and a carton of chocolate milk- please don’t tell my mom!)

Then I married a man whose mother would get up every morning (no matter what the time) and fix him a nice, hot breakfast before he would go to school or off to move pipe in the potato fields of Idaho.  Well, he learned really quickly that I didn’t do that.  As a result, my husband has become a great breakfast cook.  Most of the time, if there is a hot breakfast to be found at our house, dad has fixed it. 

My kids have learned how to pour a bowl of cold cereal in the morning or grab a bagel and cream cheese.  Now, lest you think I am a terrible mother, I will cook a nice breakfast on Sunday mornings, birthdays, holidays or for the occasional dinner.  I do like breakfast for dinner and I love brunch, I’m just not a big morning breakfast person.

The one time I will eat breakfast though is when we are in Utah visiting our sweet college boys.  They love to have breakfast at a local restaurant called Maglebys.  I go for the syrup - it is amazing!!   Whether you order the french toast or the pancakes - the syrup is the best part.  I have pancakes just so I can have syrup. 

I was excited when a friend gave me the recipe for Magleby’s Buttermilk Syrup so this past week I made french toast (from the Barefoot Contessa, I did not use challah bread but just some nice thick sliced bread) and smothered it in syrup!

buttermilk-s-yrup-page-031.jpg

1 cube butter

1 cup sugar

1 cup buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

1/2 tsp. baking soda

Bring first five ingredients to a boil.  Add baking soda.  Boil 10 seconds and remove from heat immediately to avoid boil over.  I use a fairly deep, heavy pan.

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Categories: Nourish, Recipes

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